800g Tender Blade Roast (fat removed)

2 x carrots, halved lengthways, thickly sliced

1 x brown onion, diced

2 x cloves garlic, minced (I used garlic paste – 2 tsp)

2 x tsp ginger, grated (I used ginger paste)

1 x tsp smoked paprika

1 x tsp ground coriander

¼ tsp cayenne pepper

½ cup/125ml beef stock, salt reduced

140g x crunchy peanut butter (could use smooth)

125ml/1/2 cup x tomato passata

100g x frozen spinach

1 tbsp x chilli flakes (optional)

Directions:

Heat a large non-stick frying pan over medium/high heat.

Add half the beef and cook, turning occasionally, for 3 mins or until evenly browned.

Transfer to the slow cooker. Repeat with the remaining beef.

Reduce heat to medium. 

Add carrot and onion and cook, stirring, for 4 mins or until onion is lightly browned.

Add garlic, ginger, paprika, coriander and cayenne and cook, stirring, for 1 min or until aromatic.

Add the stock and bring to the simmer, scraping to dislodge and bits that have cooked onto the base.

Place the peanut butter and passata in a bowl and stir until smooth.

Add to the pan. Bring to a simmer then pour into the slow cooker.

Cover and cook on Low for 7 hours or until the meat is tender.

Top with fresh coriander. Serve on a bed of rice or cauliflower rice, and sprinkle with chopped peanuts (not in nutritional info).